نوع مقاله : مقاله کامل پژوهشی

نویسندگان

1 استادیار، گروه بیوتکنولوژی و فرآوری آبزیان، پژوهشکده اکولوژی خلیج فارس و دریای عمان، مؤسسه تحقیقات علوم شیلاتی کشور، سازمان تحقیقات، آموزش و ترویج کشاورزی، بندرعباس، ایران

2 دانش‌آموختۀ کارشناسی ارشد، بیوتکنولوژی مواد غذایی، موسسه آموزش عالی رودکی، تنکابن، ایران

3 دانشیار، گروه علوم و صنایع غذایی، دانشگاه کشاورزی و منابع طبیعی، ساری، ایران

چکیده

پروبیوتیک‌ها به‌ویژه باکتری‌های اسیدلاکتیک در تولید نوشیدنی‌های فراسودمند بسیار مفید بوده و باعث افزایش ارزش غذایی نوشیدنی‌ها می‌شوند. برای تولید نوشیدنی سین‌بیوتیک از باکتری‌های پروبیوتیک همراه با پری‌بیوتیک‌ها استفاده می‌شود. در این مطالعه، به بررسی تأثیر اینولین در سه سطح (1، 2 و 3 درصد)، فیبر چغندرقند (0/75، 1/5 و 2 درصد) و باکتری (Lactobacillus acidophilus) در تولید آب‌ آناناس سین‌بیوتیک پرداخته شد. تیمارها به مدت 25 روز در دمای 4 درجۀ سانتی‌گراد نگهداری و آزمون‌های تعیین pH، قابلیت زنده‌مانی باکتری‌ها، بریکس، رنگ‌سنجی و ارزیابی حسی در فواصل زمانی 5 روزه انجام شد. با افزایش مقدار اینولین، فیبر‌ چغندر‌قند و همچنین زمان نگهداری، قابلیت زنده‌مانی باکتری‌ها و رنگ قرمزی-سبزی (*a) افزایش، و مقادیر بریکس، pH، شفافیت (*L) و رنگ زرد-آبی (*b) کاهش یافت. نتایج نشان داد که زمان نگهداری یکی از مهم‌ترین عوامل تأثیرگذار بر پارامترهای موردبررسی است. براساس نتایج مقادیر Brix، pH، رنگ‌سنجی (L*، b* و a*) و قابلیت زنده‌مانی باکتری‌ها در روز 25 تیمار حاوی 3 درصد اینولین و 0/75 درصد فیبر چغندرقند به‌ترتیب 19/17 درصد، 3/6، 68/91، 14/3، 2/19-، 12/28 واحد تشکیل کلنی/گرم بوده است و به‌عنوان تیمار ایده‌آل انتخاب شد. بنابراین می‌توان نتیجه گرفت که به‌منظور تولید نوشیدنی فراسودمند آناناس می‌توان از باکتری لاکتوباسیلوس اسیدوفیلوس با پری‌بیوتیک‌های اینولین و چغندرقند استفاده نمود.

کلیدواژه‌ها

AdebayoTayo, B., & Akpeji, S. (2016). Probiotic viability, physicochemical and sensory properties of probiotic pineapple juice. Fermentation, 2(4), 20. doi:https://doi.org/10.3390/fermentation2040020
Akusu, O. M., Kiin-Kabari, D. B., & Ebere, C. O. (2016). Quality characteristics of orange/pineapple fruit juice blends. American Journal of Food Science and Technology, 4(2), 43-47. doi:https://doi.org/10.12691/ajfst-4-2-3
Arcia, P. L., Navarro, S., Costell, E., & Tárrega, A. (2011). Effect of inulin seeding on rheology and microstructure of prebiotic dairy desserts. Food Biophysics, 6(4), 440-449. doi:https://doi.org/10.1007/s11483-011-9224-1
Canbulat, Z., & Ozcan, T. (2015). Effects of ShortChain and LongChain Inulin on the Quality of Probiotic Yogurt Containing L actobacillus rhamnosus. Journal of food processing and preservation, 39(6), 1251-1260. doi:https://doi.org/10.1111/jfpp.12343
Champagne, C. P., Ross, R. P., Saarela, M., Hansen, K. F., & Charalampopoulos, D. (2011). Recommendations for the viability assessment of probiotics as concentrated cultures and in food matrices. Int J Food Microbiol, 149(3), 185-193. doi:https://doi.org/10.1016/j.ijfoodmicro.2011.07.005
Costa, M. G. M., Fonteles, T. V., de Jesus, A. L. T., & Rodrigues, S. (2013). Sonicated pineapple juice as substrate for L. casei cultivation for probiotic beverage development: process optimisation and product stability. Food Chemistry, 139(1-4), 261-266. doi:https://doi.org/10.1016/j.foodchem.2013.01.059
Goderska, K., Czarnecka, M., & Czarnecki, Z. (2007). Effect of prebiotic additives to carrot juice on the survivability of Lactobacillus and Bifidobacterium bacteria. Polish journal of food and nutrition sciences, 57(4), 427-432.
Hossain, M., Hoque, M., Hossain, M., Kabir, M., Yasin, M., & Islam, M. (2020). Biochemical, Microbiological and Organoleptic Properties of Probiotic Pineapple Juice Developed by Lactic Acid Bacteria. Journal of Scientific Research, 12(4), 743-750. doi:https://doi.org/10.3329/jsr.v12i4.46179
Hossain, M., Hoque, M., Kabir, M., & Yasin, M. (2019). Probiotification of Mango Juice by Lactic Acid Bacteria and Quality Assessment at Refrigerated Storage Condition. Journal of Engineering Research and Education, 1(1), in Press.
Iranian Standardization Organization national [ISIRI]. (2008). Fruit juice-Test methods.  (Standard No. 2685, 1st.revision). Retrieved from http://standard.isiri.gov.ir/StandardView.aspx?Id=46001(in Persian)
Krasaekoopt, W., & Kitsawad, K. (2010). Sensory characteristics and consumer acceptance of fruit juice containing probiotics beads in Thailand. AU Journal of Technology, 14(1), 33-38.
Lin, W.-H., Hwang, C.-F., Chen, L.-W., & Tsen, H.-Y. (2006). Viable counts, characteristic evaluation for commercial lactic acid bacteria products. Food microbiology, 23(1), 74-81. doi:https://doi.org/10.1016/j.fm.2005.01.013
Mahdian, E., Mehraban, S. M., Karazhian, R., & Vaghei, T. (2014). Study the possibility of symbiotic ice cream production using sugar beet fiber and bifidobacterium bifidum BB-12. Research and Innovation in Food Science and Technology, 3(2), 115-128. doi:https://doi.org/10.22101/JRIFST.2014.08.23.322(in Persian)
Nguyen, B. T., Bujna, E., Fekete, N., Tran, A., Rezessy-Szabo, J. M., Prasad, R., & Nguyen, Q. D. (2019). Probiotic beverage from pineapple juice fermented with Lactobacillus and Bifidobacterium strains. Frontiers in nutrition, 6, 54. doi:https://doi.org/10.3389/fnut.2019.00054
Nualkaekul, S., & Charalampopoulos, D. (2011). Survival of Lactobacillus plantarum in model solutions and fruit juices. Int J Food Microbiol, 146(2), 111-117. doi:https://doi.org/10.1016/j.ijfoodmicro.2011.01.040
Özboy, Ö., & Köksel, H. (2000). Effects of sugar beet fiber on spaghetti quality. Zuckerindustrie, 125(4), 248-250.
Poel, P. W., Schiweck, H., & Schwartz, T. K. (1998). Sugar technology: beet and cane sugar manufacture: Verlag Dr Albert Bartens KG.
Shah, R. H., Dave, N. R., & Roghelia, V. (2016). Development and Analysis of Probiotic and Synbiotic Fruit Juice. Paper presented at the International Conference on Women in Science and.
Shaykhgasemi, S., & Zomorodi, S. (2014). Effect of storage temperature on survival of free and encapsulated Lactobacillus acidophilus in apple juice. Journal of Food Research (Agricultural Science), 24(1), 143-154. (in Persian)
Shisheh, S., Hashemiravan, M., & Pourahmadjaktaji, R. (2014). Production of Probiotic mixture of Barberry and Black cherry juice by lactic acid bacteria. Bull. Environ. Pharm. Life Sci, 3(3), 53-61.
Silva, S., & Ferrari, J. (2016). Development of Probiotic Grape Juice and Lactobacillus paracasei Viability under Cold Storage. Paper presented at the X CIGR Section IV International Technical Symposium, XXV Congresso Brasileiro de Ciência e Tecnologia de Alimentos.
Tárrega, A., Rocafull, A., & Costell, E. (2010). Effect of blends of short and long-chain inulin on the rheological and sensory properties of prebiotic low-fat custards. LWT-Food Science and Technology, 43(3), 556-562. doi:https://doi.org/10.1016/j.lwt.2009.10.002
Toğrul, H., & Arslan, N. (2003). Flow properties of sugar beet pulp cellulose and intrinsic viscosity–molecular weight relationship. Carbohydrate Polymers, 54(1), 63-71. doi:https://doi.org/10.1016/S0144-8617(03)00146-2
Totonchi, P., Hesari, J., Moradi, M., & Fathi, A. B. (2015). Production and evaluation of probiotic red grape juice by Latobacillus acidophilus LA5, and Lactobacillus casei. Journal of Food Research (University of Tabriz), 25(4), 655-666.
Tripathi, M. K., & Giri, S. K. (2014). Probiotic functional foods: Survival of probiotics during processing and storage. Journal of functional foods, 9, 225-241. doi:https://doi.org/10.1016/j.jff.2014.04.030
Wang, Y. (2009). Prebiotics: Present and future in food science and technology. Food Research International, 42(1), 8-12. doi:https://doi.org/10.1016/j.foodres.2008.09.001
Yoon, K. Y., Woodams, E. E., & Hang, Y. D. (2004). Probiotication of tomato juice by lactic acid bacteria. The Journal of microbiology, 42(4), 315-318.
Yoon, K. Y., Woodams, E. E., & Hang, Y. D. (2006). Production of probiotic cabbage juice by lactic acid bacteria. Bioresource technology, 97(12), 1427-1430. doi:https://doi.org/10.1016/j.biortech.2005.06.018
Zoghi, A., KhosraviDarani, K., Sohrabvandi, S., Attar, H., & Alavi, S. A. (2017). Effect of probiotics on patulin removal from synbiotic apple juice. Journal of the Science of Food and Agriculture, 97(8), 2601-2609. doi:https://doi.org/10.1002/jsfa.8082
AdebayoTayo, B., & Akpeji, S. (2016). Probiotic viability, physicochemical and sensory properties of probiotic pineapple juice. Fermentation, 2(4), 20. doi:https://doi.org/10.3390/fermentation2040020
Akusu, O. M., Kiin-Kabari, D. B., & Ebere, C. O. (2016). Quality characteristics of orange/pineapple fruit juice blends. American Journal of Food Science and Technology, 4(2), 43-47. doi:https://doi.org/10.12691/ajfst-4-2-3
Arcia, P. L., Navarro, S., Costell, E., & Tárrega, A. (2011). Effect of inulin seeding on rheology and microstructure of prebiotic dairy desserts. Food Biophysics, 6(4), 440-449. doi:https://doi.org/10.1007/s11483-011-9224-1
Canbulat, Z., & Ozcan, T. (2015). Effects of ShortChain and LongChain Inulin on the Quality of Probiotic Yogurt Containing L actobacillus rhamnosus. Journal of food processing and preservation, 39(6), 1251-1260. doi:https://doi.org/10.1111/jfpp.12343
Champagne, C. P., Ross, R. P., Saarela, M., Hansen, K. F., & Charalampopoulos, D. (2011). Recommendations for the viability assessment of probiotics as concentrated cultures and in food matrices. Int J Food Microbiol, 149(3), 185-193. doi:https://doi.org/10.1016/j.ijfoodmicro.2011.07.005
Costa, M. G. M., Fonteles, T. V., de Jesus, A. L. T., & Rodrigues, S. (2013). Sonicated pineapple juice as substrate for L. casei cultivation for probiotic beverage development: process optimisation and product stability. Food Chemistry, 139(1-4), 261-266. doi:https://doi.org/10.1016/j.foodchem.2013.01.059
Goderska, K., Czarnecka, M., & Czarnecki, Z. (2007). Effect of prebiotic additives to carrot juice on the survivability of Lactobacillus and Bifidobacterium bacteria. Polish journal of food and nutrition sciences, 57(4), 427-432.
Hossain, M., Hoque, M., Hossain, M., Kabir, M., Yasin, M., & Islam, M. (2020). Biochemical, Microbiological and Organoleptic Properties of Probiotic Pineapple Juice Developed by Lactic Acid Bacteria. Journal of Scientific Research, 12(4), 743-750. doi:https://doi.org/10.3329/jsr.v12i4.46179
Hossain, M., Hoque, M., Kabir, M., & Yasin, M. (2019). Probiotification of Mango Juice by Lactic Acid Bacteria and Quality Assessment at Refrigerated Storage Condition. Journal of Engineering Research and Education, 1(1), in Press.
Iranian Standardization Organization national [ISIRI]. (2008). Fruit juice-Test methods.  (Standard No. 2685, 1st.revision). Retrieved from http://standard.isiri.gov.ir/StandardView.aspx?Id=46001(in Persian)
Krasaekoopt, W., & Kitsawad, K. (2010). Sensory characteristics and consumer acceptance of fruit juice containing probiotics beads in Thailand. AU Journal of Technology, 14(1), 33-38.
Lin, W.-H., Hwang, C.-F., Chen, L.-W., & Tsen, H.-Y. (2006). Viable counts, characteristic evaluation for commercial lactic acid bacteria products. Food microbiology, 23(1), 74-81. doi:https://doi.org/10.1016/j.fm.2005.01.013
Mahdian, E., Mehraban, S. M., Karazhian, R., & Vaghei, T. (2014). Study the possibility of symbiotic ice cream production using sugar beet fiber and bifidobacterium bifidum BB-12. Research and Innovation in Food Science and Technology, 3(2), 115-128. doi:https://doi.org/10.22101/JRIFST.2014.08.23.322(in Persian)
Nguyen, B. T., Bujna, E., Fekete, N., Tran, A., Rezessy-Szabo, J. M., Prasad, R., & Nguyen, Q. D. (2019). Probiotic beverage from pineapple juice fermented with Lactobacillus and Bifidobacterium strains. Frontiers in nutrition, 6, 54. doi:https://doi.org/10.3389/fnut.2019.00054
Nualkaekul, S., & Charalampopoulos, D. (2011). Survival of Lactobacillus plantarum in model solutions and fruit juices. Int J Food Microbiol, 146(2), 111-117. doi:https://doi.org/10.1016/j.ijfoodmicro.2011.01.040
Özboy, Ö., & Köksel, H. (2000). Effects of sugar beet fiber on spaghetti quality. Zuckerindustrie, 125(4), 248-250.
Poel, P. W., Schiweck, H., & Schwartz, T. K. (1998). Sugar technology: beet and cane sugar manufacture: Verlag Dr Albert Bartens KG.
Shah, R. H., Dave, N. R., & Roghelia, V. (2016). Development and Analysis of Probiotic and Synbiotic Fruit Juice. Paper presented at the International Conference on Women in Science and.
Shaykhgasemi, S., & Zomorodi, S. (2014). Effect of storage temperature on survival of free and encapsulated Lactobacillus acidophilus in apple juice. Journal of Food Research (Agricultural Science), 24(1), 143-154. (in Persian)
Shisheh, S., Hashemiravan, M., & Pourahmadjaktaji, R. (2014). Production of Probiotic mixture of Barberry and Black cherry juice by lactic acid bacteria. Bull. Environ. Pharm. Life Sci, 3(3), 53-61.
Silva, S., & Ferrari, J. (2016). Development of Probiotic Grape Juice and Lactobacillus paracasei Viability under Cold Storage. Paper presented at the X CIGR Section IV International Technical Symposium, XXV Congresso Brasileiro de Ciência e Tecnologia de Alimentos.
Tárrega, A., Rocafull, A., & Costell, E. (2010). Effect of blends of short and long-chain inulin on the rheological and sensory properties of prebiotic low-fat custards. LWT-Food Science and Technology, 43(3), 556-562. doi:https://doi.org/10.1016/j.lwt.2009.10.002
Toğrul, H., & Arslan, N. (2003). Flow properties of sugar beet pulp cellulose and intrinsic viscosity–molecular weight relationship. Carbohydrate Polymers, 54(1), 63-71. doi:https://doi.org/10.1016/S0144-8617(03)00146-2
Totonchi, P., Hesari, J., Moradi, M., & Fathi, A. B. (2015). Production and evaluation of probiotic red grape juice by Latobacillus acidophilus LA5, and Lactobacillus casei. Journal of Food Research (University of Tabriz), 25(4), 655-666.
Tripathi, M. K., & Giri, S. K. (2014). Probiotic functional foods: Survival of probiotics during processing and storage. Journal of functional foods, 9, 225-241. doi:https://doi.org/10.1016/j.jff.2014.04.030
Wang, Y. (2009). Prebiotics: Present and future in food science and technology. Food Research International, 42(1), 8-12. doi:https://doi.org/10.1016/j.foodres.2008.09.001
Yoon, K. Y., Woodams, E. E., & Hang, Y. D. (2004). Probiotication of tomato juice by lactic acid bacteria. The Journal of microbiology, 42(4), 315-318.
Yoon, K. Y., Woodams, E. E., & Hang, Y. D. (2006). Production of probiotic cabbage juice by lactic acid bacteria. Bioresource technology, 97(12), 1427-1430. doi:https://doi.org/10.1016/j.biortech.2005.06.018
Zoghi, A., KhosraviDarani, K., Sohrabvandi, S., Attar, H., & Alavi, S. A. (2017). Effect of probiotics on patulin removal from synbiotic apple juice. Journal of the Science of Food and Agriculture, 97(8), 2601-2609. doi:https://doi.org/10.1002/jsfa.8082